1.Mix the milk and sugar
together and leave to stand for 1 hour.
2.Then cook very slowly
until sugar dissolves.
3.Add the margarine or
butter in small pieces and when melted bring the mixture to the boil.
4.Boil steadily until a
temperature of 238°F, 115°C is reached or until a little of the mixture forms a
soft ball when dropped into cold water, this will take about 1 hour. During
cooking brush the inside of the pan with cold water to prevent graining;
stirring frequently especially when nearing 238°F, 113°C, to prevent burning.
5.Remove from heat and
add the vanilla essence, chocolate and coconut.
6.Beat until the fudge is
thick and creamy, then pour into a well greased tin. When cool and set cut into
small squares.
1.Mix the milk and sugar
together and leave to stand for 1 hour.
2.Then cook very slowly
until sugar dissolves.
3.Add the margarine or
butter in small pieces and when melted bring the mixture to the boil.
4.Boil steadily until a
temperature of 238°F, 115°C is reached or until a little of the mixture forms a
soft ball when dropped into cold water, this will take about 1 hour. During
cooking brush the inside of the pan with cold water to prevent graining;
stirring frequently especially when nearing 238°F, 113°C, to prevent burning.
5.Remove from heat and
add the vanilla essence, coconut and orange
colouring.
6.Beat until the fudge is
thick and creamy, then pour into a well greased tin. When cool and set cut into
small squares.
Halloween Fudge prepared
by Shirley-Ann Pearman
Photo taken by Shirley-Ann
Pearman
Recipe was taken from
“Cookery In Colour, A picture encyclopedia for every occasion edited by
Marguerite Patten” chapter on “Sweets”.
Macaroni And Sausage Dinner Garnished With Onions, Green, Orange And Yellow Peppers.
Catelli Macaroni was cooked in the standard way, drained and Kraft Slice Cheese melted through. Drover Irish Beef Sausages was pan fried. Onions and peppers was sautéed in butter and spread over the top for garnish.
